Instant Pot Creamy Tomato Pasta
Instant Pot Creamy Tomato Pasta is a creamy Italian pasta dish made with dried pasta shells, plenty of leftovers from dinner the night before and a delicious cream cheese tomato sauce. This Instant Pot creamy tomato sauce is ideal for families as well as Instant Pot Beginners.
Prep Time4 mins
Cook Time10 mins
Total Time14 mins
Place into the Instant Pot inner pot, your pasta shells, tinned tomatoes, garlic puree, seasonings and 800ml of warm water.
Stir it so that all the pasta is well coated by the tinned tomatoes and water.
Place the lid on the Instant Pot, set the valve to sealing and cook for 7 minutes on manual pressure.
Place your vegetable soup into a blender and blend so that you have a smooth creamy sauce to add to your Instant Pot.
When the Instant Pot is done manually release pressure and give it a stir. Most of the water will have been soaked up by the pasta so it won’t need draining.
Put the Instant Pot on sauté.
Add in your leftover blended vegetable soup and your leftover Bolognese.
Also stir in the 2 types of cheese and the Greek yoghurt.
Carry on cooking it until the Bolognese is piping hot and the cheese has melted, and you have that amazing creamy tomato sauce for your pasta.
1Taste it and if you feel it needs more basil then add a little more. Or if its too thin a sauce add in extra cream cheese.
The pasta shells we were using were quite big. Normally we would cook pasta for just 4 minutes in the Instant Pot. If your pasta shells are smaller adjust the time.
You can sub the Greek Yoghurt and cheese for vegan alternatives. You can also sub the Bolognese for a vegetarian alternative. We just use whatever we have in when making this dish.
Calories: 612kcal | Carbohydrates: 85g | Protein: 29g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 754mg | Potassium: 551mg | Fiber: 5g | Sugar: 7g | Vitamin A: 745IU | Vitamin C: 7.5mg | Calcium: 467mg | Iron: 3.3mg